A New Great Way to Cook a Whole Chicken

Fast food tries to fool us about chicken. Ask a poultry farmer to point out the nugget on a Cornish Cross and watch what happens. Request that a butcher pack you up a bag of chicken “fries” and you’ll receive something a little different than what Burger King offers.

Great chicken doesn’t need marketing—nor does it need to be dunked in a deep fryer to taste incredible. That’s why, right now, you should remind yourself about the wonders of exceptionally prepared poultry with a whole-roasted chicken.

When you cook a chicken whole, you enjoy the variety of light and dark meats. You’re allowed to drop your utensils and eat the meat right off the bone. You gain more appreciation and a deeper gratitude for the animal because advertisers haven’t removed you from the visceral experience.

Cooking a whole chicken is a little tricky, but that’s where this recipe steps in. By spatchcocking the bird you help the meat cook more evenly (plus you get to walk around saying “spatchcock”). And by using a skillet and the weight of a brick, you help the luscious chicken skin roast to crispy perfection (and you sneak in an arms workout haulding the pan around).

How to make it:
1. Pat the chicken dry and place it on a cutting board breast side down. Using sharp kitchen shears, cut along one side of the backbone from the tail end to the neck end. Repeat on the other side to remove the backbone and save for chicken stock or discard. Next, using the tip of a sharp knife, cut along both sides of the breastbone. Then use your hands to pull out the breastbone and discard. (If you need more help with this process, this video is a good one.)
2. In a medium bowl, mix together the mayonnaise, hot sauce, and ½ Tbsp lemon juice. Place the chicken into a large dish, season both sides with salt and pepper, and spread the mayo mixture over the entire bird. Refrigerate for 30 minutes.
3. Pre-heat your oven to 425°F. Wrap a brick in aluminum foil. In a large skillet over medium-high, heat the canola oil. Grasp the chicken by the ends of both drumsticks and carefully lay the chicken breast side down into the skillet. Place the foil-wrapped brick on top of the chicken and transfer everything to the oven.
4. Roast the chicken until the breast side is browned and crispy, about 12 to 16 minutes. Then remove the skillet, remove the brick, flip the chicken using tongs, replace the brick, and return everything to the oven. Roast the chicken until the skin is browned and crispy, the juices run clear, and the internal temperature of the thickest part of the leg reads at least 160°F, about 12 to 16 minutes. Transfer the chicken to a wire rack to rest for at least 5 minutes.
5. As the chicken roasts, make the lemon vinaigrette. In a small saucepot, combine the olive oil, red wine vinegar, garlic, and oregano. Warm the mixture over medium-low.
6. To serve the chicken, transfer the chicken, breast side up, to a clean cutting board. Using a chef’s knife, remove the two breasts and cut each into three pieces. Slice the joint to separate each thigh from each leg. Then hack off the wings. Divide the pieces among plates. Add the parsley to the warmed vinaigrette, stir well, and then spoon the sauce over the chicken. Makes 4 servings.

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